Smile #2 (the many uses for Easter candy)

Smile #1

Cooking class

Jonathan and Kaity gave us an awesome Christmas present - a gift certificate for a cooking class at Sur la Table!  Everyone knows Dave loves cooking, and though I'm not great at it, we like to make meals together (you may recall Dave's vows, I'm his sous chef).

On Monday night we headed down to our local Sur la Table for a class on local foods.  It was a little overwhelming for me because they expect that you, well, know how to cook (I think I needed a remedial course).  But Dave chopped, stirred, and seasoned with the best of them!  I definitely learned and had a lot of fun, too. :)

The class was great for us because it was mostly vegetarian (and luckily Dave doesn't mind cooking meat).  We were working in teams, so I just strategically avoided the chicken.  And we learned a great new idea for a veggie main dish - grilled cauliflower steaks!

We'll share more recipes as we try them out again at home, but here was my favorite item from the evening:


Grilled cauliflower steaks with tahini sauce
1 head cauliflower
6 tablespoons vegetable oil
Salt and pepper to taste
1/2 cup tahini sauce

Preheat oven to 250 degrees.

Using a sharp, heavy knife and starting at the top of the cauliflower head, cut two 1-inch thick slices of cauliflower, cutting through stem end.  Set aside.  (Note: Do not remove the stem, just carefully remove the green leaves around the base.  You are going for a nice cross-section of cauliflower that stays together.)

Heat 2 tablespoons vegetable oil in heavy ovenproof skillet over medium-high heat.  Brush cauliflower with additional oil and sprinkle with salt and pepper.  Add cauliflower steaks to skillet and cook until brown, about 2 minutes per side.  Transfer skillet to oven and bake until tender, about 10 minutes.

Toss with tahini and serve. Yum!

If you want to make your own tahini sauce, here's how:
1/2 cup tahini (sesame seed paste)
3 garlic cloves
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)

In a food processor combine garlic and tahini.  Add salt.

Remove and add olive oil and lemon juice.  If too thick, add a teaspoon warm water until desired consistency.  Stir in parsley.

Thanks J & K for the great present!

Starting triathlon season and workout goals

Last Sunday Dave (along with Blake, Heidi, and Brianne) participated in the first triathlon of the season: the Seattle RainMan.  It's a great way to start because 1) you swim and bike indoors and 2) the swimming and biking are timed instead of distance-based.  All of them did great, and I'm so proud of Dave for finding time to stay in shape and motivated for triathlons.

Following his lead, I'm trying to set some new fitness goals for myself.  I had very little time for workouts last quarter and it left me feeling yucky about myself and my athletic abilities.  My first step has been to sign up for another boot camp (like I did before the wedding).  It was really challenging, motivating, and effective, so it seems like a great way to get back in shape.  I'm also setting a goal of working on biking, running, and yoga.

Anyone want to work out with me? :)

We'll keep you posted on our progress this spring!

done, Done, DONE

It's been a long break from this blog, filled with papers, posters, reading, teaching, and grading.  I have never had a quarter that was so continuously stressful, and the only thing that kept me going was the light at the end of the tunnel - completing the program.

That's right, I'm a graduate!  My Master's project was approved, I got my grades (and I'm quite proud of 'em), and I completed all my TA responsibilities!

On Wednesday night I was officially done with school, but just as that chapter closed, I took off for the Environmental Education Association of Washington and Washington Science Teachers Association joint conference.  I was able to stay with my dad and Cathy (thanks!) for three nights while I attended conference sessions.  Friday I was part of a field trip to the Elwha River, home to two dams that were built without fish passage.  The dams will be removed beginning in September, sparking a major ecosystem restoration effort.  Saturday I attended several conference sessions and enjoyed the keynote speech from Ken Miller - a cellular biologist, professor, and textbook author.  Sunday I caught one more session before taking the ferry home.

I wish I had more pictures from the long weekend (there were some GORGEOUS sunrises), but here are a few views from the Elwha field trip:

 Our mini-bus for visiting the dam sites - it was squishy to say the least...

 The lower dam

 The far side of the lower dam - the Elwha was a great site for hydropower because of the cliff walls

 The lake that formed behind the lower dam

 At the mouth of the Elwha on the coast of the Strait of Juan de Fuca - someone had fun making this!

I wish I had a recording of the sound of the waves moving these rocks

- they were perfectly polished, geology in action!

Now I'm focused on catching up on all the things that I fell behind on in the last couple of months - things around the house, errands, etc.  I'm also starting my job search...

I can't wait to see everyone!  Thanks for all your support and congratulations!